Recipes

  • Mozzarella & Zucchini Frittata

    Mozzarella & Zucchini Frittata

    Chef Justine Schofield Course Side, Breakfast Servings 4 people   Ingredients 3 zucchini, cut into rounds 1 onion, chopped 4 eggs 1 tbsp That's Amore Grated Parmesan 1/4 cup fresh breadcrumbs 200g That's Amore Smoked Scamorza, sliced thinly 4 slices ham (optional) Salt & pepper   Instructions Preheat oven to 180ºC. Arrange zucchini and onion onto a tray and drizzle...

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  • Fennel & Mini Burrata Salad

    Fennel & Mini Burrata Salad

    Chef Justine Schofield Course Side, Salad Servings 2 people   Ingredients 2 That's Amore Mini Burrata 1/2 fennel 1/2 lemon, zest and juiced Extra-virgin olive oil Handful of parsley Salt & pepper   Instructions Carefully grate fennel finely with a mandolin. Place in large bowl with lemon juice, zest, salt and pepper and massage for a few minutes. Add olive...

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  • Asparagus, Burrata & Brown Butter

    Asparagus, Burrata & Brown Butter

    Chef Justine Schofield Course Side Servings 2 people   Ingredients 2 bunches green asparagus, trimmed and stalks peeled 1 That's Amore Burrata 100g unsalted butter 1 tbsp baby capers Pinch chilli flakes Salt & pepper Lemon, to serve Instructions Melt butter on gentle heat in small saucepan until nutty brown. Remove from heat and add capers, chilli and juice of...

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  • Roasted Tomato Bruschetta

    Roasted Tomato Bruschetta

    Chef Justine Schofield Course Entree Servings 1-2 people   Ingredients 1 punnet cherry tomatoes 2 slices of day-old bread Extra-virgin olive oil, to drizzle Pinch chilli flakes 4 anchovies 2 cloves garlic 100g That's Amore Cherry Bocconcini Pinch salt Basil, to garnish Instructions Preheat oven to 180°C. Drizzle oil over both sides of bread. Arrange anchovies on top of bread...

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  • Three Cheese & Spring Onion Toastie with Harissa

    Three Cheese & Spring Onion Toastie with Harissa

    Chef Darren Purchese Course Entree, Breakfast Servings 2 people   Ingredients 4 slices bread 30g harissa, store bought 160g That's Amore Smoked Scamorza, sliced 120g That's Amore Nabucco, grated 80g That's Amore Mozzarella, shredded White pepper 40g spring onions, finely sliced Zest 1 lemon 80g unsalted butter, softened 1/2 garlic clove Salt to taste Thyme leaves Instructions Spread half of...

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  • Smoked Scamorza Bruschetta

    Smoked Scamorza Bruschetta

    Chef Justine Schofield Course Entree Servings 4-6 people   Ingredients 200-250g That's Amore Smoked Scamorza, cut into 10 bite-sized pieces 10 croutons from toasted rounds of baguette 1/4 cup cherry chutney Instructions Place scamorza in a pan over medium heat. Cook it on both sides for 5-10 seconds until scamorza is slightly melted and has a golden crust. Place a...

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  • Croque Madame

    Croque Madame

    Chef Justine Schofield Course Entree Servings 2 people   Ingredients Softened butter, for spreading 2 tbsp cream 4 slices of day-old sourdough bread 100g That's Amore Ricotta Delicata 1 tbsp mustard 4 tbsp freshly grated parmesan 2 slices ham 125g That's Amore Smoked Scamorza, sliced Pinch nutmeg Salt & pepper to taste 2 eggs, fried to your liking Instructions Preheat...

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  • Ricotta, Broccoli & Chickpea Salad

    Ricotta, Broccoli & Chickpea Salad

    Dietary Vegetarian Chef That's Amore Cheese Course Salad, Side Servings 4 people   Ingredients 1 broccoli, cut into florets 400g tin chickpeas, rinsed and drained 2 cloves garlic, crushed 200g That's Amore Ricotta Delicata 2 tbsp fresh lemon juice 2 tbsp flaked almonds 2 tbsp extra-virgin olive oil Salt & pepper to taste  Instructions Blanch broccoli in boiling salted water...

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  • Strawberry & Buffalo Mozzarella Salad

    Strawberry & Buffalo Mozzarella Salad

    Dietary Vegetarian Chef Eat Well Course Salad, Side Servings 4 - 8 people   Ingredients 3 cups fresh baby rocket 1 punnet strawberries, halved 1 ball That's Amore Buffalo Mozzarella Small bunch basil, leaves picked Balsamic glaze Walnuts, to serve   Instructions Lay down rocket over a serving platter and sprinkle over strawberries. Place buffalo mozzarella in the centre of...

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  • Crostini with Stracciatella & Agrodolce Onions

    Crostini with Stracciatella & Agrodolce Onions

    Chef Julia Busuttil Nishimura Course Entree Servings 6-8 people   Ingredients 1 baguette, thinly sliced 3 tbsp extra-virgin olive oil, plus extra for drizzling on bread and serving 1 large onion, very finely sliced 125ml (1/2 cup) red wine vinegar 1 tbsp caster sugar 60g pine nuts, lightly toasted 2 tbsp currants Small handful parsley leaves, roughly choopped Small handful...

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  • Pine Mushrooms with Burrata

    Pine Mushrooms with Burrata

    Chef Justine Schofield Course Entree Servings 2 people   Ingredients 1 tbsp extra-virgin olive oil 6 medium pine mushrooms, brushed clean and sliced 2 cloves garlic, finely chopped 1/2 tsp sumac 1 sprig thyme, leaves picked 1 knob butter Pinch of salt 1 That's Amore Burrata Instructions Heat a pan over high heat and add olive oil and mushrooms. Sauté...

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  • Spinach & Ricotta Rolls

    Spinach & Ricotta Rolls

    Chef Justine Schofield Course Entree Servings 8 people   Ingredients 2 x 375g sheets of store-bought butter puff pastry, thawed 1 tbsp extra virgin olive oil 1 onion, finely chopped 2 cloves garlic 280g baby spinach 50g macadamia, chopped 400g That's Amore Traditional Ricotta Zest 1 lemon 50g parmesan, freshly grated Pinch of nutmeg 2 eggs + 1 yolk 1...

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  • Stuffed Bocconcini Leaf with Smoked Salmon

    Stuffed Bocconcini Leaf with Smoked Salmon

    Dietary Gluten Free Chef That's Amore Cheese Course Entree Servings 2 people   Ingredients 350g That's Amore Bocconcini Leaf 100g smoked salmon 30g baby spinach 1/3 red onion, raw or pickled Salt & pepper Olive oil Instructions Drain bocconcini leaf and roll out on a tea towel to remove excess liquid.   Place a sheet of cling wrap on the...

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  • Burrata & Strawberry Salad

    Burrata & Strawberry Salad

    Dietary Gluten Free Chef Justine Schofield Course Entree Servings 2 people   Ingredients 1 (125g) That's Amore Burrata 200g strawberries, quartered 1 tsp white balsamic 1 tbsp extra virgin olive oil salt & pepper, to taste 2 sprigs basil to serve   Instructions In a bowl combine the strawberries, salt, pepper, vinegar and olive oil. Place the dressed strawberries on...

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  • Piadine

    Piadine

    Chef That's Amore Cheese Course Brunch, Main Servings Dough recipe makes 6 piadine   Piadine Ingredients: 3 ½ cups plain flour 1 ½ tsp baking powder ½ cup warm water ½ cup warm That's Amore Real Milk 3 tbsp olive oil Instructions: Combine flour, baking powder, and salt in a large bowl and mix well.Add olive oil and mix until evenly crumbly.Make...

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  • Scampi with Mozzarella

    Scampi with Mozzarella

    Chef Justine Schofield and Giorgio Linguanti Course Entree, Main, Side Servings 4 people   Ingredients 1 That's Amore Fior di Latte 4 scampi, shell around the body peeled and intestinal tract removed 1 long red chilli, finely chopped ½ lemon zested 1 tbsp extra virgin olive oil salt Instructions Preheat the oven on the grill element.Place the scampi on a tray...

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  • Trio Bruschetta

    Trio Bruschetta

    Dietary Vegetarian Chef That's Amore Cheese Course Entree Servings 4 people   Buffalo Mozzarella, Heirloom Tomatoes & Basil Ingredients: • 2 slices of sourdough bread, 1cm thick• 1 garlic clove• 6 heirloom tomatoes• 125g That’s Amore Buffalo Mozzarella• sea salt• freshly ground black pepper• extra virgin olive oil• 6 basil leaves Instructions:Grill sliced bread on a griddle pan.Rub grilled bread with a garlic clove.Slice heirloom tomatoes in half...

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  • Supplì al Telefono

    Supplì al Telefono

    Dietary Vegetarian Chef That's Amore Cheese Course Entree Servings 4 people   Ingredients • 1 clove garlic, crushed• 250g passata sauce• 700mL vegetable stock• 200g Arborio rice• 2 tbsp That’s Amore Grated Local Parmesan• 2 eggs• salt & pepper to taste• 100g breadcrumbs• 125g That’s Amore Fior di Latte• canola or olive oil Instructions Risotto:Gently heat oil in a pot.Add garlic and cook until softened but not coloured. Add passata...

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  • Burrata Salad with Nectarines and Tomatoes
  • Green Burrata Salad

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